Ingredients
Meatballs
- 1 pound ground chicken (You can substitute with ground turkey or lean beef for a different flavor.)
- 1/3 cup bread crumbs (or panko, for extra crunch)
- 1 egg (lightly beaten)
- ¼ cup grated parmesan cheese
- 2 cloves garlic (minced or grated)
- 1 tablespoon fresh parsley (or 1 teaspoon dried parsley)
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons unsalted butter (You can substitute with olive oil for a lighter option.)
Sauce
- 1 cup oil-packed sun-dried tomatoes (drained and chopped; reserve 1 tablespoon of the oil)
- 3 cloves garlic (minced)
- 1 tablespoon tomato paste
- 1 cup chicken stock (vegetable stock can be used as a vegetarian alternative)
- 1 cup heavy cream (For a lighter option, substitute half-and-half or whole milk.)
- ½ cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- A pinch of red pepper flakes (optional, but adds a nice kick)
- ¼ cup fresh basil leaves (julienned)
- Salt and pepper (to taste)
Instructions
Step 1: Make the Meatballs
In a large mixing bowl, combine the ground chicken, bread crumbs, egg, parmesan cheese, garlic, parsley, Italian seasoning, onion powder, salt, and pepper. Use your hands or a spoon to mix everything together until the ingredients are fully combined.
To make meatballs, shape the mixture into tablespoon-sized balls. You should end up with around 30 meatballs, depending on the size you make them. If you’re unsure of the size, think of them as a little smaller than a golf ball.
Step 2: Brown the Meatballs
In a large skillet, melt the butter over medium-high heat. Once the butter is hot, add the meatballs to the skillet in batches. Cook them on all sides until they’re golden brown—this should take about 5-7 minutes. The meatballs will continue cooking in the sauce later, so you just need to get them browned on the outside for now. Once they’re done, transfer them to a plate and cover them to keep warm.
Step 3: Make the Sauce
Now, it’s time to create the sauce that will tie everything together. First, drain any fat from the skillet, and then wipe it clean with a paper towel. Return the skillet to medium heat, and add 1 tablespoon of the reserved oil from the sun-dried tomatoes. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until it becomes fragrant.
Add the tomato paste and cook for another minute, stirring occasionally. This will bring out the rich flavor of the paste and create a nice base for the sauce. Next, pour in the chicken stock, scraping the bottom of the skillet with a wooden spoon to deglaze the pan. This will release any flavorful bits stuck to the bottom.
Step 4: Combine Meatballs and Sauce
Turn the heat down to medium-low and add the heavy cream, parmesan cheese, Italian seasoning, and red pepper flakes (if you’re using them). Stir everything together and let the sauce simmer for about 5 minutes to allow the flavors to combine and the sauce to thicken.
Once the sauce has thickened, return the browned meatballs to the pan. Add the chopped sun-dried tomatoes as well, making sure each meatball is coated in the sauce. Let the meatballs simmer in the sauce for 10-15 minutes, allowing them to absorb the flavors and cook through.
Step 5: Garnish and Serve
Once the meatballs are fully cooked and the sauce has thickened, garnish the dish with fresh basil leaves. Season with salt and pepper to taste, and you’re ready to serve!
Notes
- Meatballs Too Dry? If your meatballs feel too dry or crumbly, try adding a little extra egg or some additional breadcrumbs. This will help bind the ingredients together and keep the meatballs moist.
- Overcooking the Vegetables? If you’re adding vegetables to the sauce or serving with a side of sautéed veggies, make sure to cook them until they’re tender but still vibrant. Overcooking can result in mushy vegetables that lose their flavor and texture.
- Meatballs Browning Too Quickly? If your meatballs are browning too fast on the outside but not cooking through on the inside, try lowering the heat slightly. You can also cover the skillet to help the meatballs cook evenly.
- Sauce Too Thin? If the sauce is too thin, let it simmer uncovered for a few extra minutes to thicken. You can also add a bit more parmesan cheese to help the sauce reach the desired consistency.
- Time-Saving Tip: If you’re pressed for time, you can prepare the meatballs ahead of time and store them in the fridge until you’re ready to cook. This will allow the flavors to meld and save you time on the day you plan to make the dish.
- Prep Time: 30 minutes
- Cook Time: 20 minutes